Grilled Teriyaki Chicken Rice Bowl
Grilled Teriyaki Chicken Rice Bowl is a wholesome and flavorful dish that brings family together over a customizable meal. This delightful bowl combines marinated grilled chicken thighs with fresh vegetables and fluffy rice, topped with savory teriyaki sauce. Perfect for busy weeknights or family gatherings, this recipe allows each person to create their unique combination of ingredients, ensuring everyone enjoys a dish tailored to their taste. Quick to prepare and packed with nutrition, this rice bowl is sure to become a staple in your kitchen.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: Serves 4
- Category: Main
- Method: Grilling
- Cuisine: Asian
Ingredients
Scale
- 1/4 – 1/3 cup soy sauce (or tamari for gluten-free)
- 6 boneless, skinless chicken thighs
- 2 cups broccoli florets
- 4 cups cooked rice
- 1 cup teriyaki sauce
- Mini cucumbers, carrots, edamame, red cabbage, avocado, and green onions for toppings
Instructions
- Marinate the chicken thighs in soy sauce for 15-30 minutes.
- Preheat the grill to medium-high heat and toss broccoli in olive oil and salt.
- Grill the chicken until fully cooked (internal temp of 162°F) and char the broccoli until tender.
- Let the chicken rest for a few minutes before slicing.
- Assemble bowls with rice at the base followed by desired toppings and grilled chicken.
- Drizzle with teriyaki sauce before serving.
Nutrition
- Serving Size: 1 bowl (about 500g)
- Calories: 540
- Sugar: 8g
- Sodium: 920mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 70g
- Fiber: 8g
- Protein: 30g
- Cholesterol: 120mg